Summer is great for picnics, camping trips and barbecues. Some the tricks of the campfire can be brought back home for easy one-pan or sheet pan types of meals that include meat, vegetables, pasta, potatoes, rice herbs and spices, all cooked on the grill or barbecue. This includes pasta and meat sauce dishes, lasagna, desserts and Mexican style treats. This saves on the washing up. One cooking device can be used to cook the entire meal, either the grill, barbecue, Dutch oven, ribbed grill pan.
The traditional way to cook meals this way is to use foil packets to roll up the food. Some people worry about the possible health problems of cooking food in aluminium. But there is a solution. Simply place the food in an oven bag and then wrap it in a foil pouch. The oven bags help retain moisture and shield the food from the aluminium foil. In turn, the foil protects the oven bag from the flames and roughness of the grill. Alternatively, you can line the inside of the foil packet with parchment paper, used for baking. These options provide best of both worlds convenience and simplicity. similar to 'one-pot' and 'sheet-pan' cooking. Simple elegant solution for cooking easy meals on a grill or barbecue. There are commercial versions that use this idea, but you can easily do it yourself. Foil packs are often referred to as hobo packs for camping meals.
This article includes some great recipes for cooking in oven-bag, or parchment paper, lined foil packets. Enjoy!
The first step is to place the food you want to cook in an oven bag and seal it. The advantage of the oven bag is that it retains moisture and partially steams the contents.
Place a large sheet of heavy-duty foil or two layers of regular foil on a flat surface. Place the food in the oven bag in the center of the foil. Bring the short ends of the foil together over the bag and fold twice to seal. Then fold in the sides to seal loosely. Leave room for steam to puff up the bag. Poke a tiny hole in the top of the bag to stop it inflating too much.
You can also use foil pans as the container for the bag. You can also use parchment bags but these are much more delicate and are hard to handle. Grill or cook as directed.
The oven bag can be omitted if you are not concerned about the food contacting the aluminium.
► Foil Pack Quesadillas: Place pulled cooked chicken or pork and cilantro onto one half of a flour tortilla. Sprinkle shredded pepper-jack cheese or similar and fold over the tortilla. Seal each tortilla in foil packets. Grill over moderate heat for 5 minutes, turning once.
► Foil Packet Garlic Shrimp: Combine 1 teaspoon of red pepper flakes, 1 pound unpeeled large shrimps, 1 lemon, 1 cup chopped broad-leaf parsley and 1/2 stick softened butter. Season with salt and freshly ground black pepper. Divide the mixture in half and wrap in 2 foil packets. Grill over moderate to high heat for 8-10 minutes.
► Jerk Chicken Wings: Place 3 tablespoons jerk seasoning, 1 tablespoon rice bran or grape seed oil and 6 split chicken wings on a sheet of foil. Wrap to form a packet. Grill over moderate to high heat for 20-25 minutes, turning once. Served with chopped herbs such as cilantro and lime wedges.
► Roasted Garlic: Slice the top off one or several heads of garlic to expose the cloves. Place on a foil sheet and drizzle on 2 teaspoons olive oil. Season with salt and pepper. Wrap and seal the foil packet. Grill over moderate to low heat for 40-45 minutes.
► Spiced Nuts: Place 1 tablespoon butter, 1/4 teaspoon of pepper, 1/4 teaspoon ground cumin, 1 teaspoon chili powder (chipotle or similar) and 2 cups salted mixed nuts on a sheet of foil. Wrap to form a packet and seal. Grill over moderate heat for 8 minutes, turning several times.
► Spicy Olives: Place 2 minced garlic cloves, 1/2 teaspoon red pepper flakes and 1 cup olives on a sheet of foil and mix well. Wrap to form a packet and seal. Grill over moderate to high heat for 10-15 minutes, turning several times.
► Mussels in a Foil Packet: Place 2 pounds (1 kg) mussels in a small bowl. Add a pinch of red pepper flakes, 1/4 cup olive oil, 1/2 cup white wine, 8 halved cherry tomatoes and 1 shaved fennel bulb. Season with salt and freshly ground black pepper. Divide into half and loosely seal in 2 foil packets. Grill over moderate to high heat for about 10 minutes.
Prepare a grill for medium heat. Toss together the 1 teaspoon salt, crushed red pepper, olive oil, garlic, olives, pesto, zucchini, eggplant and tomatoes in a large bowl. Mix the wine with 2 cups water in a small bowl. Prepare four 16-inch x 18 inch (10 cm x 45 cm) pieces of heavy duty foil and place on a work surface. Divide the spaghetti into four and add to small oven bags. (Note: the oven bag can be omitted, with the ingredients add directly into the foil packet). Spoon a quarter of the vegetable mixture into each bag on top of the spaghetti. Pour 3/4 cup of the wine mixture into each bag. Seal the bags and place one in the center of the four pieces of foil. Wrap and fold the foil leaving plenty of room for the bag to expand. Seal the edges and grill or barbecue for 20-25 minutes 24 minutes. Then, remove from the oven and let rest for 10 minutes. Carefully open one of the packet and piece the bag. The pasta should be firm. If not leave for another 5 minutes. Pour the contents of each bag into 4 serving bowls and top with fresh herbs and Parmesan cheese.
Pre-heat your grill or barbecue to moderate-high. Whisk the egg and combine with the milk, breadcrumbs, Worcestershire sauce and 1 tablespoon of the barbecue sauce in a medium-size bowl. Finely chop the scallion, spinach and garlic. Add to the bowl with the egg and breadcrumbs together with the ground beef and turkey. Season with salt and pepper and mix well with a wooden spoon or your hands. Add the mixture to an oven bag and the wrap in foil. Fold to loosely seal. Grill or barbecue for about 10 minutes. Flip it over and cook for an additional 10 minutes. Test for doneness and serve with fresh herbs and your choice of sauces.
Preheat your oven to 400 degrees F (200 degrees C). Add 1 tablespoon of flour to an oven bag and shake to distribute. Place the open bag in a casserole dish. Next, combine the oregano, red pepper flakes, cumin, chilli powder and Kosher salt in a large bowl with the chicken breasts, melted butter, and lime slices. Add the herbs ad spices and mix well. Close the bag and seal it with a tie or oven string. Bake for about 30-35 minutes until the chicken has browned and is cooked and tender inside. Drain the bag, transfer the chicken to a serving bowl, season with salt and pepper and serve garnished with cilantro leaves.
Preheat your oven to 400 degrees F (200 degrees C). Add 1 tablespoon of flour to the oven bag and shake to distribute, and then add the cooked rice. Place the salmon on top of the rice with the tomato wedges, olives, jalapeño slices, capers and lemons. Season with salt and pepper, herbs and spices. Close and seal the bag. Bake in a dish for about 30-35 minutes and serve with fresh herbs and a white sauce.
Preheat your oven to 400 degrees F (200 degrees C). Mix all of the ingredients in a large bowl and transfer to a lightly floured oven bag. Close and seal the bag and bake in pan for about about 30-35 minutes until the meat is cooked and light brown in color. Serve immediately
Prepare campfire, BBQ or grill for moderate to high heat. Whisk together eggs, milk, salt and pepper in a large bowl, and then add the hash browns, diced ham and 3/4 cup of cheese. Place serving size portions of the mixture in double layers of heavy duty foil. Seal tightly and cook for about 9-10 minutes, until potatoes are tender and eggs are cooked through. Open packets carefully to release steam and serve sprinkled with the remaining cheese, salt pepper and herbs.
Preheat a gas or charcoal grill, barbecue or campfire over high heat. Cut four sheets of foil, about 12-inches (25 cm) long. Divide the bell peppers, shrimp and onion into 4 equal portions and place in the center of each foil packet in a single layer. Curve up the sides of each foil packet to make a cup. Add the olive oil, taco seasoning and lime juice; gently mixing to combine. Fold the sides of the foil over and seal the packets. Place the foil packets directly on the grill or barbecue cook until just cooked tender (about 10-12 minutes). Served immediately with tortillas, cilantro, herbs after seasoning with salt and pepper.
Preheat your oven to 375 degrees F (190 degrees C). Combine 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest n a small bowl and season with salt and pepper. Divide the potatoes into 4 equal portions and add to the center of 4 foil packets in a single layer. Fold up the 4 sides of each foil packet. Add 1 tablespoon olive oil and a piece of chicken that has been rubber with the mustard mixture. Top with lemon slices and then close and seal the foil packets. Place in the oven oven and bake until the chicken for about 25-30 minutes, or until the chicken is cooked.
Preheat grill or BBQ to moderate hot heat. Place apple slices on 4 foil packets along with butter, brown sugar and cinnamon and dried cranberries.
Wrap packet securely with double-fold seals, allowing for some expansion. Place the packet on grill or BBQ, and cook for about 15-20 minutes over moderate heat. Open the packets carefully to allow steam to escape. Serve immediately.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil. Make the sauce in a small bowl by whisking together the soy sauce, garlic, chilli sauce, fish sauce, ginger, lime juice and Sriracha. Place the salmon onto prepared foil packets in the baking sheet and fold up all 4 sides of the foil. Spoon the sauce mixture over the salmon. Fold the sides of the foil packets and seal. Place into oven and bake until cooked through for about 15-20 minutes. Serve immediately, garnished with peanuts and cilantro, salt and pepper.
Preheat the oven to 400 degrees F (200 degrees C). Grease 4 large double-layered sheets of heavy duty tin foil with cooking spray. Take a quarter of the chicken and place in the center of the 4 foil sheets. Pour over the seasoning sauce made by combining the cumin, salt, pepper, garlic powder, chilli powder, cream cheese and paprika. Pour 3 tablespoons of salsa verde on top of each chicken breast, and add 1/4 cup corn and 1/4 cup black beans.
Seal the packets and bake for about 30-50 minutes, or until the chicken is completely cooked through. Serve hot after carefully removing the meal from the foil packets.
Pre-heat oven to 400 degrees F (200 degrees C). Line a baking sheet with 3 double sheets of foil and set aside. Combine the brown rice, water and 2 tablespoons taco seasoning in a moderate size bowl and soak for 5 minutes. Place 1/3 of the rice into the center of 3 sheets of foil with sides folded up. Pound the chicken with a meat hammer or a rolling-pin until they are thin. Season each chicken breast generously with the reaming taco seasoning, salt and pepper. Place the chicken on the rice. Spoon a few tablespoons of salsa and a sprinkle of cheese onto each chicken piece. Add the vegetables and beans and a drizzle of olive oil. Seal the packets and bake for about 30-35 minutes, or until chicken is cooked through. Serve with a squeeze of fresh lime juice, a garnish of cilantro and sour-cream.
Place oven bag in roasting pan with medium high sides. Combine the black pepper, salt, thyme, sage, rosemary, flour, garlic, Worcestershire sauce, olive oil, shallot and wine in the bag. Add the beef rib roast to bag with the marinade. Close and seal the bag. Place the bag in the refrigerator for 6 to 24 hours, to marinate. Preheat the oven to 325 degrees F (175 degrees C). Place the pan with bag in the oven and bake for 1 3/4 to 2 1/4 hours. Let stand in oven bag for 15 minutes, before slicing to serve with fresh herbs and your choice of a sauce.